Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition

Md. Ariful Alam; Md. Jahangir Alam; Md. Abdul Hakim; A. K. Obidul Huq; S. M. Golam Moktadir

doi:doi:10.11648/j.ijnfs.20140304.13

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Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition

Md. Ariful Alam, Md. Jahangir Alam, Md. Abdul Hakim, A. K. Obidul Huq, S. M. Golam Moktadir

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 4)

Received: 18 April 2014 Accepted: 13 May 2014 Published: 30 June 2014

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Abstract

The study was designed to formulate a fiber enriched herbal biscuits (Holy Basil and Moringa) that contains sufficient nutrient (protein and fiber enriched). The objectives of this research were to determine the Biochemical and organoleptic attributes of Herbal biscuit substituted with four different percentages i.e., Normal, Sample -1(1 %), Sample – 2 (2 %) and Sample – 3 (3%) both Tulshi and Moringa leaves. Fiber enriched herbal biscuits were developed by incorporating Tulshi (Ocimum sanctum) leaves, Moringa (Moringa oleifera) leaves, whole wheat flour, egg white, vegetable oil, margarine (dalda) and other necessary ingredients. This recipe was standardized and evaluated for organoleptic acceptability by five point’s hedonic scale. The overall acceptability score of normal biscuit, sample biscuit 1, 2 and 3 were 4.46, 4.43, 4.03 and 4.14 respectively out of 5. The nutritive values of the normal standard biscuits were protein 14.7g, fat 19.5g, carbohydrate 56.6g, fiber 2.3g, ash 2.1% and 458Kcal. On the other hand, the prepared herbal biscuits of sample-1 contain 4.6% moisture, 2.9% crude fiber, 460Kcal energy and 14.8% protein, 20.1% fat, 55.4% carbohydrate, 2.2% ash. But the Sample-2 and 3 biscuits contains 4.5% moisture, 3.5% crude fiber, 457 Kcal energy and 14.6% protein, 19.9% fat, 55.2% carbohydrate, 2.3% ash and 4.7% moisture, 4.1% crude fiber, 449 Kcal energy and 14.9% protein, 19.3% fat, 54.6% carbohydrate, 2.4% ash respectively. It was noted that the quality characteristics were improved due to incorporation of acceptable level of Tulshi and Moringa leaves at certain proportion. The organoleptic test showed that the addition of both Tulshi and Moringa leaves at 1% was more acceptable comparing with all quality characteristics.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 4)
DOI	10.11648/j.ijnfs.20140304.13
Page(s)	246-250
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Herbal Biscuit, Holy Basil, Moringa, Dietary Fiber, Protein, Carbohydrate, Fat, Organoleptic Test, Nutritive Value, Hedonic Scale

References

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[7]	IFIC (International Food Information Council) (2008). Fiber Fact Sheet. Retrieved Nov. 10, 2010.
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[11]	Pasha, I., Parveen, S., Salim, U.R. and Nawaz, H. “Baking quality of wheat flour cookies supplemented with fiber from different sources” (2008). Pak. J. Food. Sc. 18:1-4
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[14]	Kumari, P., Sharma, P. S. and Srivastava M. M. “Bio-sorption studies on shelled Moringa oleifera Lamarck seed powder: Removal and recovery of arsenic from aqueous system” (2006). Int. J. Miner. Proc. 78:131–139.
[15]	Caceres, A., Saravia, A. S., Rizzo, L., Zabala, E. D., Leon and Nave, F. “Pharmacologic properties of Moringa oleifera: screening for antispasmodic, anti-inflammatory and diuretic activity” (1992). J. of Ethnophar. 36(3): 233–237.
[16]	Marugandan, S., K. Srinivasan, S. K. Tandon and H. A. Hasan. “Anti-inflammatory and analgesic activity of some medicinal plants” (2001). J. Med. Aromat. Plant. Sci. 22:56–58.
[17]	Ples, M. And Howell H., Comparative Effects of Moringa Oleifera Lam. Tea on Normal and Hyperglycemic Patients. E-health Int. J. available at: http://www.researchmoringa.com/uploads/2eHealth_International_Blood_Sugar.pdf
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Md. Ariful Alam, Md. Jahangir Alam, Md. Abdul Hakim, A. K. Obidul Huq, S. M. Golam Moktadir. (2014). Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition. International Journal of Nutrition and Food Sciences, 3(4), 246-250. https://doi.org/10.11648/j.ijnfs.20140304.13

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ACS Style

Md. Ariful Alam; Md. Jahangir Alam; Md. Abdul Hakim; A. K. Obidul Huq; S. M. Golam Moktadir. Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition. Int. J. Nutr. Food Sci. 2014, 3(4), 246-250. doi: 10.11648/j.ijnfs.20140304.13

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AMA Style

Md. Ariful Alam, Md. Jahangir Alam, Md. Abdul Hakim, A. K. Obidul Huq, S. M. Golam Moktadir. Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition. Int J Nutr Food Sci. 2014;3(4):246-250. doi: 10.11648/j.ijnfs.20140304.13

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@article{10.11648/j.ijnfs.20140304.13,
  author = {Md. Ariful Alam and Md. Jahangir Alam and Md. Abdul Hakim and A. K. Obidul Huq and S. M. Golam Moktadir},
  title = {Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {4},
  pages = {246-250},
  doi = {10.11648/j.ijnfs.20140304.13},
  url = {https://doi.org/10.11648/j.ijnfs.20140304.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140304.13},
  abstract = {The study was designed to formulate a fiber enriched herbal biscuits (Holy Basil and Moringa) that contains sufficient nutrient (protein and fiber enriched). The objectives of this research were to determine the Biochemical and organoleptic attributes of Herbal biscuit substituted with four different percentages i.e., Normal, Sample -1(1 %), Sample – 2 (2 %) and Sample – 3 (3%) both Tulshi and Moringa leaves. Fiber enriched herbal biscuits were developed by incorporating Tulshi (Ocimum sanctum) leaves, Moringa (Moringa oleifera) leaves, whole wheat flour, egg white, vegetable oil, margarine (dalda) and other necessary ingredients. This recipe was standardized and evaluated for organoleptic acceptability by five point’s hedonic scale. The overall acceptability score of normal biscuit, sample biscuit 1, 2 and 3 were 4.46, 4.43, 4.03 and 4.14 respectively out of 5. The nutritive values of the normal standard biscuits were protein 14.7g, fat 19.5g, carbohydrate 56.6g, fiber 2.3g, ash 2.1% and 458Kcal. On the other hand, the prepared herbal biscuits of sample-1 contain 4.6% moisture, 2.9% crude fiber, 460Kcal energy and 14.8% protein, 20.1% fat, 55.4% carbohydrate, 2.2% ash. But the Sample-2 and 3 biscuits contains 4.5% moisture, 3.5% crude fiber, 457 Kcal energy and 14.6% protein, 19.9% fat, 55.2% carbohydrate, 2.3% ash and 4.7% moisture, 4.1% crude fiber, 449 Kcal energy and 14.9% protein, 19.3% fat, 54.6% carbohydrate, 2.4% ash respectively. It was noted that the quality characteristics were improved due to incorporation of acceptable level of Tulshi and Moringa leaves at certain proportion. The organoleptic test showed that the addition of both Tulshi and Moringa leaves at 1% was more acceptable comparing with all quality characteristics.},
 year = {2014}
}

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TY - JOUR
T1 - Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition
AU - Md. Ariful Alam
AU - Md. Jahangir Alam
AU - Md. Abdul Hakim
AU - A. K. Obidul Huq
AU - S. M. Golam Moktadir
Y1 - 2014/06/30
PY - 2014
N1 - https://doi.org/10.11648/j.ijnfs.20140304.13
DO - 10.11648/j.ijnfs.20140304.13
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 246
EP - 250
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20140304.13
AB - The study was designed to formulate a fiber enriched herbal biscuits (Holy Basil and Moringa) that contains sufficient nutrient (protein and fiber enriched). The objectives of this research were to determine the Biochemical and organoleptic attributes of Herbal biscuit substituted with four different percentages i.e., Normal, Sample -1(1 %), Sample – 2 (2 %) and Sample – 3 (3%) both Tulshi and Moringa leaves. Fiber enriched herbal biscuits were developed by incorporating Tulshi (Ocimum sanctum) leaves, Moringa (Moringa oleifera) leaves, whole wheat flour, egg white, vegetable oil, margarine (dalda) and other necessary ingredients. This recipe was standardized and evaluated for organoleptic acceptability by five point’s hedonic scale. The overall acceptability score of normal biscuit, sample biscuit 1, 2 and 3 were 4.46, 4.43, 4.03 and 4.14 respectively out of 5. The nutritive values of the normal standard biscuits were protein 14.7g, fat 19.5g, carbohydrate 56.6g, fiber 2.3g, ash 2.1% and 458Kcal. On the other hand, the prepared herbal biscuits of sample-1 contain 4.6% moisture, 2.9% crude fiber, 460Kcal energy and 14.8% protein, 20.1% fat, 55.4% carbohydrate, 2.2% ash. But the Sample-2 and 3 biscuits contains 4.5% moisture, 3.5% crude fiber, 457 Kcal energy and 14.6% protein, 19.9% fat, 55.2% carbohydrate, 2.3% ash and 4.7% moisture, 4.1% crude fiber, 449 Kcal energy and 14.9% protein, 19.3% fat, 54.6% carbohydrate, 2.4% ash respectively. It was noted that the quality characteristics were improved due to incorporation of acceptable level of Tulshi and Moringa leaves at certain proportion. The organoleptic test showed that the addition of both Tulshi and Moringa leaves at 1% was more acceptable comparing with all quality characteristics.
VL - 3
IS - 4
ER -

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Author Information

Md. Ariful Alam

Department of Food Technology, Thakurgaon Polytechnic Institute, Thakurgaon 5100, Bangladesh
Md. Jahangir Alam

Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
Md. Abdul Hakim

Department of Agricultural Chemistry, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200, Bangladesh
A. K. Obidul Huq

Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
S. M. Golam Moktadir

Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

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APA Style

Md. Ariful Alam, Md. Jahangir Alam, Md. Abdul Hakim, A. K. Obidul Huq, S. M. Golam Moktadir. (2014). Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition. International Journal of Nutrition and Food Sciences, 3(4), 246-250. https://doi.org/10.11648/j.ijnfs.20140304.13

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ACS Style

Md. Ariful Alam; Md. Jahangir Alam; Md. Abdul Hakim; A. K. Obidul Huq; S. M. Golam Moktadir. Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition. Int. J. Nutr. Food Sci. 2014, 3(4), 246-250. doi: 10.11648/j.ijnfs.20140304.13

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AMA Style

Md. Ariful Alam, Md. Jahangir Alam, Md. Abdul Hakim, A. K. Obidul Huq, S. M. Golam Moktadir. Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition. Int J Nutr Food Sci. 2014;3(4):246-250. doi: 10.11648/j.ijnfs.20140304.13

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@article{10.11648/j.ijnfs.20140304.13,
  author = {Md. Ariful Alam and Md. Jahangir Alam and Md. Abdul Hakim and A. K. Obidul Huq and S. M. Golam Moktadir},
  title = {Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {4},
  pages = {246-250},
  doi = {10.11648/j.ijnfs.20140304.13},
  url = {https://doi.org/10.11648/j.ijnfs.20140304.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140304.13},
  abstract = {The study was designed to formulate a fiber enriched herbal biscuits (Holy Basil and Moringa) that contains sufficient nutrient (protein and fiber enriched). The objectives of this research were to determine the Biochemical and organoleptic attributes of Herbal biscuit substituted with four different percentages i.e., Normal, Sample -1(1 %), Sample – 2 (2 %) and Sample – 3 (3%) both Tulshi and Moringa leaves. Fiber enriched herbal biscuits were developed by incorporating Tulshi (Ocimum sanctum) leaves, Moringa (Moringa oleifera) leaves, whole wheat flour, egg white, vegetable oil, margarine (dalda) and other necessary ingredients. This recipe was standardized and evaluated for organoleptic acceptability by five point’s hedonic scale. The overall acceptability score of normal biscuit, sample biscuit 1, 2 and 3 were 4.46, 4.43, 4.03 and 4.14 respectively out of 5. The nutritive values of the normal standard biscuits were protein 14.7g, fat 19.5g, carbohydrate 56.6g, fiber 2.3g, ash 2.1% and 458Kcal. On the other hand, the prepared herbal biscuits of sample-1 contain 4.6% moisture, 2.9% crude fiber, 460Kcal energy and 14.8% protein, 20.1% fat, 55.4% carbohydrate, 2.2% ash. But the Sample-2 and 3 biscuits contains 4.5% moisture, 3.5% crude fiber, 457 Kcal energy and 14.6% protein, 19.9% fat, 55.2% carbohydrate, 2.3% ash and 4.7% moisture, 4.1% crude fiber, 449 Kcal energy and 14.9% protein, 19.3% fat, 54.6% carbohydrate, 2.4% ash respectively. It was noted that the quality characteristics were improved due to incorporation of acceptable level of Tulshi and Moringa leaves at certain proportion. The organoleptic test showed that the addition of both Tulshi and Moringa leaves at 1% was more acceptable comparing with all quality characteristics.},
 year = {2014}
}

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